Kuri Squash Falafel

Name: Kuri Squash Falafel
Yield: 8 Servings
Ingredients: 8 ounces dried chickpeas, soaked overnight, drained; ¼ small red kuri squash or sugar pumpkin (about 6 ounces), peeled, seeded, coarsely chopped (about 1½ cups); ½ onion, coarsely chopped; 1 garlic clove, crushed; 3 tablespoons chickpea flour; 2 tablespoons ras-el-hanout; 2½ teaspoons kosher salt; 1 teaspoon baking powder; ½ teaspoon freshly ground black pepper; ½ teaspoon ground cinnamon; Vegetable oil (for frying; about 8 cups); Shredded Cabbage Salad with Pomegranate and Tomatoes; Spiced Green Tahini Sauce; Warm thick pita with pockets (for serving); A deep-fry thermometer

By Sarit Packer & Itamar SrulovichPhotographer Marcus Nilsson

September 22, 2015

Image may contain Food Dish Meal and Bread

Alex Lau

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Recipe notes